Bite-Sized Lemon Cheesecakes with Graham Cracker

These Mini Lemon Cheesecakes are the perfect bite-sized treat, offering a tangy and sweet balance with a rich, creamy texture. Made with a buttery graham cracker crust and zesty lemon-infused cheesecake filling, they’re ideal for parties, gatherings, or whenever you need a little citrusy indulgence.

Why You’ll Love This Recipe

• Bright and refreshing – The perfect combination of creamy and tangy flavors.
• Individual servings – Great for portion control and easy serving at events.
• Quick and easy – Simple ingredients and only 40 minutes from start to finish.
• Perfect for any occasion – Great for summer parties, baby showers, or afternoon treats.
• Make-ahead friendly – Can be made in advance and stored for later.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust

• 1 ¾ cups graham cracker crumbs
• ½ cup unsalted butter, melted

Cheesecake Filling

• 16 oz cream cheese, softened
• ½ cup sugar
• ½ cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup lemon juice
• Zest of 1 lemon

Directions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. Mix the crust – In a bowl, combine graham cracker crumbs and melted butter until the texture resembles wet sand.
3. Press into liners – Spoon about 1 tablespoon of the mixture into each liner and press firmly to form a crust.
4. Bake for 5 minutes, then set aside to cool slightly.

Step 2: Make the Cheesecake Filling

1. Beat the cream cheese and sugar in a mixing bowl until smooth and creamy.
2. Add sour cream, eggs, vanilla extract, lemon juice, and zest, and mix until fully combined.
3. Fill the cups – Divide the batter evenly among the liners, filling about ¾ full.

Step 3: Bake and Chill

1. Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
2. Cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.

Step 4: Serve and Enjoy

1. Remove from liners and top with whipped cream, fresh lemon slices, or a dusting of powdered sugar.
2. Serve chilled and enjoy the bright, tangy flavors!

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• Berry Topping – Add fresh raspberries, blueberries, or a strawberry compote.
• Gluten-Free Option – Use gluten-free graham crackers for the crust.
• Chocolate Twist – Drizzle white or dark chocolate over the top.
• No-Bake Version – Skip the eggs and baking; just chill for a few hours to set.
• Dairy-Free – Use dairy-free cream cheese, butter, and sour cream.

Storage/Reheating

• Refrigeration – Store in an airtight container in the fridge for up to 5 days.
• Freezing – Freeze in a single layer for up to 2 months. Thaw in the fridge overnight before serving.
• No reheating needed – These are best served cold!

FAQs

Can I make these cheesecakes ahead of time?

Yes! They actually taste better after chilling for a few hours, making them a perfect make-ahead dessert.

How do I prevent cracks in my cheesecake?

Avoid overmixing, bake at a consistent temperature, and let them cool gradually before refrigerating.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

What can I use instead of graham crackers for the crust?

Try crushed digestive biscuits, vanilla wafers, or shortbread cookies.

How do I make them extra creamy?

Use full-fat cream cheese and sour cream, and don’t overbake them.

Can I use a mini muffin tin instead?

Yes! Just reduce the baking time to 10-12 minutes for bite-sized cheesecakes.

What toppings go well with these?

Whipped cream, lemon zest, fresh berries, or a light honey drizzle all pair beautifully.

Can I make this into a full-sized cheesecake?

Yes! Use a 9-inch springform pan and bake at 325°F for 45-50 minutes.

How do I know when they’re done baking?

The edges should be set, but the center should have a slight jiggle.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well as a substitute.

Conclusion

These Mini Lemon Cheesecakes are a refreshing, tangy, and creamy dessert that’s perfect for any occasion. Whether you’re serving them at a party, making a sweet treat for yourself, or looking for a fun baking project, these bite-sized cheesecakes are a guaranteed crowd-pleaser.

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